Puliyogare/Puliyodarai/Pulohora/Tamarind Rice

Ingredients:

  • 1 tbsp sesame seeds
  • 1/4 cup Coconut (grated)
  • 4-5 tbsp oil
  • 5 dried red chillies
  • 2 tbsp urad dal (skinless split black gram)
  • 2 tbsp chana dal (split chickpeas)
  • 1 tbsp cumin seeds (jeera)
  • 1 tbsp coriander seeds
  • 1 tbsp fenugreek seeds (methi dana/seeds)
  • 2 tbsp mustard seeds (rai seeds)
  • 1 tbsp pepper corns (kali mirch seeds)
  • Pinch of asafoetida (hing)
  • 7-8 curry leaves
  • 3-4 tbsp peanuts
  • 1 cup tamarind juice(soak 2-3 tbsp tamarind in 1 cup water; it’s drained juice)
  • 2 tbsp jaggery
  • 1/2 tbsp turmeric powder (haldi powder)
  • Salt to taste
  • 3 cups cooked rice

Method:

  1. In a non-stick pan add sesame seeds and grated coconut and dry roast them well for few seconds.
  2. Then remove it in a mixture jar.
  3. In the same pan add 2 tbsp oil, when it gets heated up add 2-3 dry red chillies, 1 tbsp urad dal, 1 tbsp chana dal, jeera, coriander seeds, fenugreek seeds, 1 tbsp mustard seeds, pepper corns and pinch of hing.
  4. Roast well till it’s pleasent aroma starts to come.
  5. Cool it properly and transfer it in the same mixture jar and grind it in to fine powder.
  6. This powder is known as puliyogare powder.
  7. Now in a deep non-stick pan or kadhai heat 3 tbsp oil on high flame.
  8. Then reduce the flame to low-medium flame and add remaining mustard seeds, urad dal, chana dal and dried red chillies.
  9. When mustard seeds starts to crackle add curry leaves and peanuts to it.
  10. When peanuts get roasted completely add tamarind juice, jaggery, turmeric powder and salt to taste.
  11. Mix well.
    (If using rice cooked with salt, add salt accordingly in masala preparation)
    Boil for 10 minutes or until masala gets seperated from oil.
  12. Then add cooked rice to it and mix everything together.
  13. Cook for few seconds on low-flame and serve hot.

Khud Khao, Sabko Khilao 😀

 

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